Slow Cooker Pot roast
Slow Cooker Pot Roast made with tender chuck roast, carrots, and a rich savory gravy. Cozy, hands-off comfort food everyone loves.
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds chuck roast cubed
- 1 large yellow onion, thinly sliced into half moons
- 3 medium carrots, sliced into rounds
- 1 cup brewed coffee (8 ounces)
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add the cubed chuck roast in batches, searing on all sides until browned. Transfer the browned beef directly to the slow cooker.
- Add the sliced carrots and onions to the slow cooker.
- In a medium bowl, whisk together brewed coffee, soy sauce, Worcestershire sauce, garlic powder, dried thyme, and black pepper. Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, or until the roast is tender.
- In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker, then cover and cook on high for 20-30 more minutes, or until the sauce has thickened.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley.